Just 4 ingredients to make these oat flour peanut butter cookies, a healthier Christmas cookie everyone will enjoy! Easy to make gluten free and made with less sugar, each cookie is less than 100 calories!
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Do healthy Christmas cookies exist? I’m not sure a healthy Christmas cookie does exist but I do know that a healthier or healthy-ish version does (think just 4 ingredients and less sugar) aka these oat flour cookies!
If you want to keep Christmas baking on the lighter side this year, or you are just craving some healthy Christmas cookies, make this batch ASAP. I’ve got a ton of cookie recipes you need to try and a few other Christmas treats like Muddy Buddies and Ginger Loaf Bread that are so simple and easy to bake!
Baking oat flour cookies and desserts are one of my favorite things to do recently – check out my oat flour brownies and you’ll see what I mean! Or try a no bake dessert like my oat flour cookie dough recipes – I’ve got a brownie and a chocolate chip version!
What Makes This Recipe Work
- Gluten free, low calorie, no added oils, no butter (dairy free!) and less sugar than traditional cookie recipes (just make sure your ingredients are certified gluten free if that’s a concern.)
- Chewy and exploding with peanut butter goodness!
- More protein than the usual cookie. Each cookie actually has 3 grams of protein each!
- Super simple ingredients, easy to make and you probably already have the 4 ingredients on hand!
Ingredients For This Recipe
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements.
- Coconut Sugar: Feel free to swap for honey or maple syrup.
- Peanut Butter: I recommend using an all-natural, creamy version.
How to Make This Recipe
This is a step by step walkthrough of how to cook this recipe. Exact times and temperatures are available in the recipe card at the bottom.
This recipe is easy as 1-2-3! First, mix up all of your ingredients in a large bowl. Second, roll out 24 cookie dough balls using a small scoop. Third, place them on a baking sheet lined with parchment paper and bake for 6-8 minutes.
Expert Tips
- If using all natural peanut butter (rather than Skippy or Jif) be sure that the oil that is on top of the jar when opened is stirred completely in and the texture is consistent.
- Storage: Store in an airtight container on the counter for up to 2 days or in the fridge for up to 1 week. Cookies may also be frozen by placing cooled, baked cookies in a freezer-safe container and freezing for up to 3 months.
- Make vegan or eggless by swapping out eggs for a flax egg.
- To make into a bar, press cookie dough into an 8X8 glass baking dish lined with parchment paper. Once oat flour cookie bars have baked a cooled, cut them into bars.
- Customizations: add in mini chocolate chips or mashed banana. If adding banana, up the oatmeal flour a bit so the cookie dough is not too runny. You could also swap out peanut butter for any other nut butter you prefer – almond would be great or you could try sunflower butter if you want to make these with no nuts.
FAQs
I haven’t tried making these with almond flour but the base of the cookie is really peanut butter, not flour so I would say you could try swapping for almond flour with minimal changes. I would not suggest using coconut flour.
Yes. The original recipe was a flourless 3 ingredient version. You can make it that way with no flour, or you can bake them using oatmeal flour. I like the stability and texture the flour gives the cookies.
Related Recipes
If you try this recipe, would you leave a star rating in the recipe card right below and/or a review in the comment section further down the page? And if you want more simple + delicious eats you can subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Oat Flour Peanut Butter Cookies
Ingredients
- 1 cup creamy peanut butter
- 1 egg
- 1 cup coconut sugar
- ¼ cup oat flour
Instructions
- Preheat oven to 350 degrees. Spray cookie sheet with coconut oil spray.
- Combine ingredients until smooth.
- Scoop out cookies with a small cookie scoop onto prepared cookie sheet. Bake for 6 to 8 minutes and do not overbake.
Notes
- If using all natural peanut butter (rather than Skippy or Jif) be sure that the oil that is on top of the jar when opened is stirred completely in and the texture is consistent.
- Storage: Store cookies in an airtight container on the counter for up to 2 days or in the fridge for up to 1 week. Cookies may also be frozen by placing cooled, baked cookies in a freezer-safe container and freezing for up to 3 months.
- Customizations: add in mini chocolate chips or mashed banana. If adding banana, up the oatmeal flour a bit so the cookie dough is not too runny. You could also swap in any other nut butter you prefer – almond would be great or you could try sunflower butter if you want to make these with no nuts.
